When agriculture leaders announced the official cookbook of the 2003 Kentucky State Fair recently, the book wasn’t an import from some distant shore – it was a homegrown product developed and marketed by the Kentucky Department of Agriculture, the University of Kentucky College of Agriculture, Kentucky’s Cooperative Extension Service, and the state’s commodity groups.

“This is not just any cookbook,” said Scott Smith, dean of UK’s College of Agriculture. “It’s a cookbook that represents Kentucky agriculture and the connection between food production and consumption, and linkages between our communities and our farmers.”

Called “Pride of Kentucky: Great Recipes With Food, Farm and Family Traditions,” the book showcases Kentucky’s foods, rural heritage and tourist destinations. It’s published by the Kentucky Extension Association of Family and Consumer Sciences, and Cooperative Extension professionals played a central role in gathering resource material and developing the project.

“This has truly been a cooperative effort between the Kentucky Department of Agriculture, Cooperative Extension, commodity groups and our Kentucky State Fair Board,” said Billy Ray Smith, Kentucky Agriculture Commissioner.  “The book gives readers a taste of great Kentucky Fresh foods while also bringing them closer to the people who produce our food and fiber.”

The state’s array of nutritious treasures takes center stage in the publication with more than 200 recipes included.  The cover features one of Kentucky’s celebrated farm scenes by acclaimed photographer James Archambeault.

“Pride of Kentucky” retails for $27.95 plus tax. An order form is available on the web at: www.prideofkybook.com.  The book also is available at local Cooperative Extension Service offices for the discount price of $25, tax included.  Proceeds from sales will go to an educational endowment fund for scholarships and an awards program to recognize excellence in education.